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Yummy, yummy, yummy!! I could just stop right there (recipe on p. 75, post #1121) I took one bite and told the kids I think I could eat 8 pieces! (I didn't have 8, but I did eat 2 and half!!)

This was the best cornbread I've ever made!! I don't remember having it at the Hoop-Dee-Doo; maybe they used to serve it there. I have seen some recipes state it's Hoop Dee Doo and Wilderness Lodge Cornbread. I say who cares... it's soooooooo good!

For anyone interested in the spicy relish at Casey Corner in MK .... straight from Disney themselves ... "Hellish Relish" and is made by the Dat'l Do-It company
in St. Augustine, FL. Check out their website at www.datldoit.com..

Well I guess that proves there is something missing in the recipe that's been given to the public. When I have time I'll contact them and see if I can get a version that includes the actual broth they use.

If you ask for a recipe while dining, are the restaurants providing them?

Other than the few cookbooks that Disney put out is there any other way to get "official" recipes?

thanks...

---Paul in Southern NJ

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HI there, We have had tremendous luck with just asking for the recipes at any of the places that we have eaten. I also bought all of the older cookbooks on amazon and there are great recipes in teh disney mag. as well. between all of that and the cookbooks sold at some of the pleasure island rest. we have been very lucky!!

HI there, We have had tremendous luck with just asking for the recipes at any of the places that we have eaten. I also bought all of the older cookbooks on amazon and there are great recipes in teh disney mag. as well. between all of that and the cookbooks sold at some of the pleasure island rest. we have been very lucky!!

Happy Cooking!!!

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Are there any new or interesting ones you can post - esp. directly from the restaurants?

OK you can leave it but it will make it harden a bit inside that's all. When it cooks it goes gooey inside but Ive left them before and had them later and they are OK (I prefer them hot though). Havent tried the apple and cranberry boursin as we dont have that one over here in UK. Have used the herb one and have actually had them with cranberry sauce and they were lovely so would think that the apple and cranberry would be nice.

In a 6  8 quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture thickens slightly. Add stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes. Adjust thickness by adding water or stock. The soup should have a creamy consistency. Season to taste, and garnish with toppings, if desired.
Cooks Note: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Rinse beans and soak overnight in cold water.
Drain beans and rinse well. Place beans in a large pot and cover with 1 inch of water. Simmer for 2 hours or until tender. Drain-reserving cooking liquid-and set aside.
Heat olive oil in a large sauce pot or dutch oven and saute prosciutto for 2 minutes. Add all vegetables and drained beans and saute for an additional 5 minutes. Add enough water to liquid from cooking beans to equal 2 quarts. Add to vegetables and bring to a boil. Reduce heat to simmer and season with salt and pepper. Simmer one hour.

Rinse beans and soak overnight in cold water.
Drain beans and rinse well. Place beans in a large pot and cover with 1 inch of water. Simmer for 2 hours or until tender. Drain-reserving cooking liquid-and set aside.
Heat olive oil in a large sauce pot or dutch oven and saute prosciutto for 2 minutes. Add all vegetables and drained beans and saute for an additional 5 minutes. Add enough water to liquid from cooking beans to equal 2 quarts. Add to vegetables and bring to a boil. Reduce heat to simmer and season with salt and pepper. Simmer one hour.

For the Garden Grill cornbread, this is a stab in the dark, but...
I have an old Walt Disney World/Disneyland cookbook from the early 1980's that has a cornbread muffin recipe for back when it was "The Land Grille Room." Boy I feel old

Method of Preparation for Crispy Half Chicken:
Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. Heat two cast iron skillets on high. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. Let the chicken sear for one minute, then remove from the burner. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.

Method of Preparation for Melted Tomato:
In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. Cook on low heat until all the water has cooked out of the tomatoes. This can take anywhere from 1-2 hours. Stir occasionally. The end result should be a bright red concentrated tomato sauce with a very thick consistency.

Method of Preparation for Parmesan Cream:
Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half. Add the parmesan and remove from the heat. Let cool slightly. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.

Presentation:
Make a line on the plate with the melted tomato. Top it with the pumpernickel panzanella. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. Place the crispy chicken halve on top of it. Serve.

Does anyone have the reipe for the coconut dessert from Boma's? I don't know what it's called, but it was creamy and very good- almost like a pudding or mousse. I would love to make this for my mom.
Thank you.

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Could it have been the Cocomisu? Like tiramisu, but coconut flavored? I had some when we were there last march and it was wonderful!

I'm looking for a recipe for a (alcoholic) drink that used to be served at 'The Lost Bar' at the Disneyland Hotel. My husband got it while we were there in June 2003 (or maybe it was 2000) ... it was called something to the effect of 'California Sunsplash'?

For the Garden Grill cornbread, this is a stab in the dark, but...
I have an old Walt Disney World/Disneyland cookbook from the early 1980's that has a cornbread muffin recipe for back when it was "The Land Grille Room." Boy I feel old

Thanks so much! I was hoping someone could help me find the recipe! I'll give it a try. They were so good!
And thanks Gismo1554 for posting my question here! I didn't realize there was a whole thread for WDW recipes.

Have a long list of recipes I want to try and it only took me 3 days to get through them all (DD kept kicking me off computer to do playhouse Disney, {sigh} we have raised her well so far).
I have a question about the Whispering Canyon Apple-Caramel pie. I wanted to make it for DH but I think I found a mistake. Down in the directions, it says to add cinnamon with the apples but up in the ingredients cinnamon isn't even listed. I don't even like apple pie, but love my DH who hasn't been feeling well lately due to arthritis, so I have no clue how much cinnamon to add. Can anyone help me??